Peas & Lettuce

Description:

A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes well with mildly seasoned seafood or chicken.

Ingredients:

4 teaspoons extra-virgin olive oil

2 cups shelled fresh peas, (3 pounds unshelled)

1 tablespoon finely chopped fresh mint

4 cups thinly sliced Boston lettuce, (about 1 small head)

1/4 teaspoon salt

Freshly ground pepper, to taste

Preparation:

1

Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.